Preheat Oven:
Preheat your oven to 180°C (350°F). Line a 12-hole cupcake tin with paper liners.
Prepare Cupcake Batter:
In a large bowl or the bowl of a stand mixer, beat the margarine (or butter), sugar, and lemon zest until light and fluffy, about 2 minutes.
Add the eggs and vanilla extract. Beat until well incorporated, about 1 minute.
Add the flour, baking powder, and milk. Mix until you have a smooth, well-combined batter.
Add Passion Fruit Coulis:
Place 1 tablespoon of batter into each cupcake liner. Add ½ tablespoon of passion fruit coulis on top of the batter.
Spoon another tablespoon of batter over the coulis to ensure it’s covered.
Bake:
Bake in the preheated oven for 18-22 minutes, until the cupcakes are risen, golden, and a skewer inserted into the center comes out clean. (If you get coulis on the skewer, it should be shiny and yellow, which is different from raw batter.)
Remove from the tin immediately and transfer to a wire rack to cool completely.
Prepare Frosting:
In a large bowl or the bowl of a stand mixer, beat the butter, 2½ cups of icing sugar, and lemon zest until light and fluffy, about 2 minutes.
Add 2 tablespoons of passion fruit coulis and mix until well combined. If the frosting is too runny, add up to an extra ½ cup icing sugar to reach the desired consistency.
Frost the Cupcakes:
Place the frosting into a piping bag fitted with a large open star nozzle and pipe a swirl onto each cupcake. Alternatively, you can spoon the frosting onto the cupcakes and smooth it over.
Drizzle a little extra passion fruit coulis over each cupcake and top with sprinkles if desired.
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